Quote:
Originally Posted by PackerinMo
That looks ****ing incredible. You should give lessons to my parents friend (J/K). He's ruined about 3 Sunday BBQ/Steak cookouts at my folks house. My Mom is a great cook but a friend of hers insists that he cook lately. It sucks cause he's a nice guy but his BBQ tastes like ass I don't know what the **** he smokes it with. My parents don't like it either. I just grabbed a rib and hid it in one of the guest rooms, lmao. He really screws up steak too, I think I'm gonna pass on going there next week.
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There's really not much magic to it. For me the key is a thick steak (1.75 inches in this case), the rosemary seasoned olive oil, dry-brining to rock salt (one hour per inch-thick of steak), using a HOT skillet.
* I wash-off the dry brine (just my preference)
* Pat the steak dry.
* Add a little Montreal steak seasoning
* Sear the edges all around
* Three minutes on each side
* Five-Six minutes in a 500-degree oven
* Let rest for five minutes.
It's really that easy... And far too many folks mistake a pink middle with being really rare. The 450-500 degree oven, post-pan sear, really does cook the meat but not turn it gray..
And there's this too, that stead fed two men and a 10-year-old young man. So, the 1.75 inches means the meat can be cooked properly, it doesn't mean portion control flies out the window.